Everyone loves cottage pie, especially in the cooler months! This scalloped potato
version is both cheesy and comforting and even sneaks in some veggies too.
Serve alongside a green salad or steamed veg for a dinner the whole family will love!
Serves: 4-6
Prep time: 30 mins
Cooking time: 60-70 mins
Skill level: Easy as
Ingredients
| 500 g | Prime beef mince |
| 1 | Brown onion, chopped |
| 1 | Carrot, chopped |
| ½ cup | Pams Split Red Lentils |
| 2 | Cans Pams Garlic & Oregano Diced Tomatoes |
| 2 tsp | Pams Soy Sauce |
| 1 kg | Agria Potatoes, peeled |
| 1½ cup | Pams Tasty Grated Natural Cheese |
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Method
- Preheat the oven to 200°C. Heat a splash of oil in a large saucepan and add the mince, breaking up any lumps as you go, until the meat is browned.
- Add the onion and carrot and cook for a few more minutes.
- Add the lentils, tinned tomatoes, soy sauce and 1½ cups water,
- season well with salt and bring up to a boil. Lower the heat and simmer gently for 30 minutes until thickened and the lentils are cooked (add a little water to the mix if it's too dry).
- Slice the potatoes 5mm thick and put into a saucepan of salted water. Bring up to the boil, lower the heat and simmer for 3 minutes. Drain well.
- Put the cooked mince into a baking dish and top with the potato slices. Scatter over the grated cheese and bake for 30-35 minutes until bubbling. Slice into squares and serve.
Top Tip
- Adding red lentils not only extends the beef but has added protein to help nourish your whānau.
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